Beurre Blanc Sauce
Keep this classic sauce recipe handy to add a fine finish to fish and meats. It works well as a topping for Salmon en Croute.
- 1/4 cup white wine vinegar
- 1/4 cup dry vermouth
- 1 small shallot, minced
- Salt and finely ground black or white pepper
- 2 sticks cold butter, cut into tablespoon-sized pieces, divided
- 1 tablespoon lemon juice
- 3 tablespoons dill, finely chopped
Bring the vinegar and vermouth to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook the shallots and reduce by half, 2-3 minutes.
Remove the pan from the heat and whisk in 4 tablespoons of butter until fully incorporated. Return the pan to low heat and whisk in the remainder of the butter, one piece at a time. Once the sauce is complete, add the lemon juice and dill. Serve hot.
To reheat, add a splash of water and whisk over low heat.